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Ingredients

• 1 head escarole
• 2 tablespoons olive oil
• 6 garlic cloves, chopped
• 4 anchovy fillets
• 1/2 teaspoon finely minced fresh rosemary
• 2 cans (15.5-ounce each) cannellini beans, rinsed and drained
• 4 cups chicken stock or low-sodium chicken broth
• 1 can (14.50-ounce) diced tomatoes with their juices
• 1/4 cup grated Parmigiano-Reggiano cheese
• A generous amount of freshly ground black pepper
• 1 tablespoon lemon juice
• One recipe Pistachio Pesto, for serving (see below)
• 1/4 cup raw, unsalted, shelled pistachios
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Zest of 1/2 lemon, grated on a rasp
• 1 teaspoon lemon juice
• 2 cups basil leaves, lightly packed
• 1/4 cup good extra virgin olive oil
• 2 tablespoons grated Parmigiano-Reggiano cheese

Description

Serious Eats